Grilled Calamari Stuffed With Chorizo-Saffron Risot

Name: Grilled Calamari Stuffed With Chorizo-Saffron Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 calamari tubes; 1 cup arborio rice; 4 cups chicken stock (more if needed and preferably homemade); 1 pinch of saffron (put in stock); 1/2 cup cured chorizo, diced*(hot or mild or combo); 1/2 cup sweet onion, diced; 1/4 cup white wine; 2 tablespoons unsalted butter; 1/2 cup parmigiano-reggiano; sea salt and freshly ground pepper, to taste; olive oil

Servings: persons

8 calamari tubes
1 cup arborio rice
4 cups chicken stock (more if needed and preferably homemade)
1 pinch of saffron (put in stock)
1/2 cup cured chorizo, diced*(hot or mild or combo)
1/2 cup sweet onion, diced
1/4 cup white wine
2 tablespoons unsalted butter
1/2 cup parmigiano-reggiano
sea salt and freshly ground pepper, to taste
olive oil

1
["Rinse the calamari ""tubes"" and pat dry", "On stovetop, heat chicken broth until warm and add saffron", "In a medium stockpot, heat oil and add chorizo.", "Saute until juices release a bit and then add onion, saute until transparent and add garlic.", "Stir and add rice.", "Add wine and allow to absorb into rice", "Begin to add stock, 1/2 a cup at a time until it absorbs into rice (don't fully allow the rice to get ""dry"" before adding more stock. Stir constantly.", "Taste rice and it should be ""al dente"". Consistency will be creamy but not ""gooey"". This is KEY to a good risotto", "Add parmigiano-reggiano and butter.", "Open Calamari tubes and fill about 3/4 full with risotto mixture. Fold over and seal with a toothpick. Repeat with remaining calamari.", "Brush with olive oil and salt and pepper.", "Heat grill to medium and place calamari directly onto grill. Cook for a total of about 5 minutes turning over to get even grill marks on each side.", "Serve immediately."]

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 calamari tubes, 1 cup arborio rice, 4 cups chicken stock (more if needed and preferably homemade), 1 pinch of saffron (put in stock), and more.

Yes, Grilled Calamari Stuffed With Chorizo-Saffron Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Calamari Stuffed With Chorizo-Saffron Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions